Black-eyed Peas Curry
Onions - chopped - 1 big
Tomatoes - Chopped - 2 nos
Tamarind paste 1 tsp or extract from lime sized amount.
Green Chillies - 2 slit vertically
Curry Leaves - 2 sprigs
Chilli powder 1 tsp
Corriander masala powder - 2 tbsp
Turmeric pdr - 1/4 tsp
Hing Powder (Perungayam Asafoetida) - 1/4 tsp or two shakes from the dabba
Salt to taste
Corrander leaves chopped - for garnish
Coconut Milk from two tablespoons of powder (Optional)
Mustard - 1 tsp
Fenugreek seeds (Methi, Vendhayam)- 1 tsp
Oil - 1 tbsp
Cook Peas with salt and turmeric powder till soft in pressure cooker or outside. If you plan ahead, you can soak them overnight. I soak them 1 kilo at a time and portion them in baggies in the freezer, so for me one whistle from the pressure cooker is enough.
Heat oil in a pan. Add mustard, Fenugreek seeds, hing, curry leaves in that order. Add chopped onions and stir till light brown. add tomatoes, salt, and spice powders. sautee till tomatoes are well cooked.Add cooked peas and tamarind paste. simmer for ten mins. Add coconut milk if using.simmer for another five mins. Garnish with corriander leaves. Serve with rice or roties. The black-eyed peas are rich in protien and fibre and if you limit the oil and coconut milk, this makes a lowfat, healthy side dish for rice & chappaties.
I am sending this for Anyone can cook - 26 series and Iftar Moments Hijri 1432 by Ayeesha at Taste of Pearl City and to Cook it Healthy - Proteinicious by Good Food.